Basic properties of soft sugar:

• Made by carefully mixing granulated sugar with a specific particle size and invert sugar syrup.
• A larger particle size or a higher dose of invert sugar syrup results in a thicker syrup layer and a 'fattier' character.
• Sugar syrup and caramel are added to yellow and brown soft sugars (to enhance colour and flavour).
• All soft sugars have been free of E numbers since June 2019.

Functional advantages of soft sugar:

• The end product browns faster during baking, improving flavour and colour (due to the Maillard reaction caused by the invert sugar).
• The end product stays fresh longer and has an extended shelf life.
• Highly suitable for creating a characteristic, tasty sugar layer (for instance on Chelsea buns).
• White soft sugar dissolves quicker in dough (compared to granulated sugar).
• The caramel and sugar syrup in the brown soft sugar add a characteristic, delicious flavour and a nice colour to baking products and sauces.